3 T. olive oil
2 T. chicken broth
1 T. lemon juice
¼ c. minced yellow onion
1 garlic clove, minced
2 bay leaves, broken or chopped into tiny pieces
1 t. oregano
salt and pepper
1 pound boneless chicken, cut into 1-inch pieces
In a bowl, stir together the olive oil, broth,
lemon juice, onion, garlic, bay leaves, oregano, salt and pepper. Add the chicken pieces and turn to coat
evenly. Cover and refrigerate for at
least 1 hour or overnight. Prepare a
medium hot fire in a charcoal grill. If
using bamboo skewers, put 6 skewers in water to cover. Remove the chicken pieces from the marinade
and drain the bamboo skewers, if using.
Thread the chicken pieces onto the bamboo or stainless-steel skewers,
dividing the pieces evenly among them.
Place the skewers on the grill rack turning once, until the chicken is
opaque throughout, 3-4 minutes per side.
Season with salt and pepper.